Crab Rangoon

Submitted by Kathy Vadeboncoeur Thomas originally submitted for “Recipes from the Heart” Vadeboncoeur Family Favorites Cookbook, compiled 1997.

Print Recipe
Crab Rangoon
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Appetizers
Cuisine Chinese
Prep Time 7 minutes
Cook Time 2 minutes
Servings
Ingredients
Course Appetizers
Cuisine Chinese
Prep Time 7 minutes
Cook Time 2 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Combine softened cream cheese and crabmeat, curry poweder and cilantro. In a small dish, mix flour and water into a paste. Place 1 t. of crab mixture in the center of wonton wrapper. Fold diagonally to form a triangle and seal the edges with the flour-water paste. Heat oil until hot, but not smoking. Deep fry crab rangoon pieces 5 or 6 at a time until golden brown. Drain on paper towel.
Share this Recipe

Tamara Toler Steinkamp

Daughter of James Ivan Toler and Carol Ann Vadeboncoeur Toler

Skip to toolbar